Ingredients

Zafarelli Spaghettoni 500g
2 tbsp extra virgin olive oil
3 garlic cloves, chopped
2 red chilies, chopped
7 fillets anchovies, roughly chopped
1/4 cup baby capers, rinsed
800g tomato polpa (tinned finely chopped tomatoes)
1 tsp oregano
12 kalamata olives, chopped
1/2 cup basil leaves
Salt and pepper
Parmesan cheese, to serve

Method

1. In a large fry pan, add olive oil, garlic, chilli and anchovies, and begin to fry on a high heat for a few minutes.
2. Add the capers, tomato, oregano and olives and season with salt and pepper.
3. Add basil and simmer sauce on medium to high heat for approximately 15 minutes until tomato has reduced.
4. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions.
5. A minute before the pasta is ready, add it to the fry pan with some of the pasta water and toss to combine.
6. Serve with parmesan and extra black pepper.